Beeting the BEST VEGAN BACON | Mary's Test Kitchen
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- Опубликовано: 14 окт 2024
- Last week, I made the best tasting vegan bacon...but it was not the right colour on the inside. This week, I'm trying to make the color more appropriate and upgrade the flavour to be more pork-like. Will I succeed in making the best vegan bacon more realistic? Watch and see!
Links mentioned:
Last week's PUMPKIN SEED TOFU BACON: • You haven’t had VEGAN ...
MY FAVORITE TOFU PRESS: amzn.to/3i0FNfv
For Canada: amzn.to/3PYXA3j
RECOMMENDED CHEESECLOTH: amzn.to/3hY8s4Z
For Canada: amzn.to/3WU0VCU
RED LENTIL PULP VIDEO: • RED LENTIL PANCAKES + ...
Thanks so much for watching and Happy New Year!
Love,
Mary
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Hi Mary, someone alluded in below. You cooked to 200 degrees f., this time. That may also have made the difference as your curds appeared kind of rubbery looking. BTW, per our previous discussion about the white stringy stuff... I was able to minimize that in my most recent batch in two ways. First, I starred more during the cooking process and second, I removed the curds sooner once they had formed. I think this reduced the formation of the white string which I suspect is protein similar to cooked egg whites. 🙂
Yes, that's a fantastic point!
That was my initial thought when Mary mentioned it wasn't oily enough; is that it may have been all boiled out. Also, something to try is freezing the seeds first, to break the cellulose even further. So maybe soak the seeds in the beatjuice, freeze, then drain and cook as usual? Team work!
@@marystestkitchen Also, is it possible that the beet juice played a role in altering the texture? Its acidity (and other properties I don't know about) could have altered the curds' retention of fat, or altered the texture in some other way, though I underscore that I'm speculating as a lay person ( = I'm not a chemist).
And: I can't remember whether you boiled the batch in the initial pumfu vid, but -- at the risk of making you roll yr eyes in a "d-uh" -- I'm noting that boiling (like freezing) creates significant changes to texture and even to something's state of being (liquid-solid-gas), in ways that below-boiling heat can't.
dw999 raises a good point. As evidenced in this paper pubmed.ncbi.nlm.nih.gov/21897942/ the NO3 in the beet juice can react with at least two of the three major sources of fatty acids in pumpkin seeds (linoleic acid and oleic acid) and possibly with third as well given the O2 introduced by your stirring. In other words, you could be saturating your pumpkin seed fat. However, saturated fats usually produce baked goods that are more moist, not dryer as you found here. Bacon, of course, contains a fair amount of saturated fat.
You could add beet powder to the cooked curds but you would likely have to put it all in a food processor or blender to throughly saturate the curds. Then press, freeze, thaw, cook. I will try this using my stainless steel Vitamix canister. (No more turmeric or beet stains now that I’m not using plastic!). I’m a total plant based food nerd. 🤓 Can’t wait to see if this works!
This is exactly what i was thinking
Didn't even know Vitamix made something like that! 😳 Interesting! Now, if I only would start lugging mine out often enough to accumulate stains to be distressed about! 😅
That's what I was thinking too!
Lycopene (red) and beta-carotene (orange) are more fat soluble, so tomato or carrot juice may work. Something like gochugaru or paprika may work better too - not only will they have lycopene, but they are small particles that are more likely to get trapped in the curds as they form. Smoked paprika might even make "smoked bacon"
Man, great point about the gochugaru! Made some stir fry veggies and noodles with it today, and *everything* was red.
Came here to suggest lycopene and beta-carotene!
I recently made pumpkin seed scramble eggs (yes, green eggs and vegan ham) and it was not only delicious, but I really wasn’t hungry for the rest of the day. This looks great and can’t wait to give it a try. I also got the tofu press without the cheese cloth, but no worries, I have plenty 😊
I'm trying those green eggs and ham next too :-)
I love your no waste attitude!!!
Thanks Mary for a really great video. As always, your transparency in presenting us with wins and losses is really cool - that way we will not be disappointed/discouraged from continuing to try, try again as you do. Have an awesome new year and everything of the best as you continue your journey. I am looking forward to your next video 🎉👍🙂
love that you shared the process even when it didn't turn out as expected or hoped. What was roughly the cost for one block of tofu? love your channel! Have a great new year with good health and happiness
frankie, if you watch her vid about making the pumpkin-seed tofu (posted about a month ago), she notes the price -- it was expensive, about $9 for the block (but v tasty, she said).
That is interesting that there was such a stark difference between the frozen and fresh tofu. Of course it could be as you suggest, a difference in fat content of the seeds. I also wonder if boiling at 200 degrees could have been part of the problem. I wonder if that higher temperature caused the fat to not get caught up in the curds as they did the lower temperature. I have a chamber vacuum sealer and I am pretty sure the glass dish you marinaded them in would entirely fit in the chamber. The advantage of the chamber vacuum is that all the air is drawn out of the thing you are marinading and then when the vacuum is released, the marinade is drawn in and along with it the color. I am wondering if adding beet root powder to the marinade might add the color you are looking for.
This is such an interesting process. I'm really glad you post the flubs as well as the successes, because I learn a lot from how you figure out what might be the problem and try again. It has started inspiring me to do the same, even in non-cooking things. Can't wait for the next one!
The first time I made the pumpkin seed tofu, it never coagulated, but the second time all went as described in the video. Big spontaneous curds. Then I made this bacon and it is scrumptious. Thanks so much, Mary, good work!
if you want fat soluble red coloring, you could try using anatto seed? you can steep anatto seed in oil to get a really deep red color and maybe you could incorporate that into the tofu somehow!
Froze the marinated strips and then fried on griddle as needed. Wow! Convenient and yet kind!
What a fantastic, time-saving idea!
Great work, Mary! I love a creator who can look a fail straight in the face and still count it a win because of the educational content, no sarcasm. So much of cooking with food allergies and on a budget involves those kinds of experiments and lessons. Happy New Year and wishing you many personal and kitchen wins this year! ☀️
P.S. It's official: I just ordered the tofu press and those fava beans on my shelf have been staring me down for weeks, sooo, I guess seeing whether I can DIY *and* tolerate alternative tofus is a 2023 resolution! 😅🤞
Thanks so much! I am really glad even the fails can be appreciated :-)
And I totally relate to ingredients just staring at you for weeks. I have a pantry full of things to test! haha
Can't wait to try this! Happy New Year, Mary! Thanks for doing all the research and experimentation so we don't have to!
Happy new year!!
The regular salt substitute at our house is a 50/50 mixture of MSG and potassium chloride. It's very tasty and savory and allows one to use much less than regular salt to flavor foods. It's nice because one isn't just building sodium upon sodium in every dish you make. You might try astaxanthin to put the red color in your pumfu. If I'm not mistaken, it's a fat-soluble carotenoid terpine, so it might just work.
You can get a dried beet powder. I would mix the powder into the finished curds prior to pressing.
Failed experiments bring new knowledge. Thanks for doing the work so we can learn!
for your bacon. If you take ( from your given tofu curl weight) 20 % of his pulp that you had set beside. and let this pulp soak in the beet juice and remix this 20% with the curls in a slow speed agitator( while every things are hot) and then you pressure them. Also, if you put some table spoon of your marinade in the beet juice and the pulp so so the flavor and the color of your bacon would be inside out.
I GOT THE TOFU PRESS FIR CHRISTMAS!!! 🎉🎇🎆 I've been wanting to do more whole food cooking in 2023 and this will be great!
It's so interesting to follow your experiments. It's a great way to learn about cooking!
I made pumfu for the first time and it was amazing!! I meant to make bacon but switched gears last minute and used the bacon marinade as a sauce instead. Marinated (prev frozen) tofu cut in cubes for a sec, used your breading recipe (nutritional yeast/garlic powder etc) and pan fried. It was so good. Thanks for everything!!
That is awesome!
About color- try fermented beetroot juice - you need to peel fresh beetroot slice it, pack tightly into a jar with bayleaf, allspice, optionally some garlic and horseradish, pour water-salt solution (1 teaspoon of salt for 350ml of water) just to cover up all the stuff in the jar. Cover it with a lid (not too tightly bc it will explode) leave for a week in warm dark place - it will have a really dark color it can thicken even a little bit, and it will stain everything 😂 super healthy tho :D another idea for the colour - use red wine when you create tofu- it will also add earthy flavour
Or third option- black carrot juice
we love seeing this process!!! this is so relatable and realistically inspiring. to become an innovator you simply must put in the work and learn from it, in the kitchen and beyond.
This is cool. I love this series.
I'm so glad! Thank you for watching
Gracias por este nuevo video
Annatto it’s a seed native to Mexico and we use it in a lot of cooking - idk of its water soluble but worth a try and regardless if you wanna make Mexican food it’s almost always in there
I just got some! Very excited to try it :-)
I enjoyed this so much. Keep the research coming!
I'm so glad 😊 thanks so much for watching!
Happy New Year! I've enjoyed your recipes this year and I look forward to seeing what you bring to us in 2023! RUclips creators like us need to keep spreading the message of Healthy vegan/vegetarian foods.
Happy new year 🎆🎊
I have had that exact same tofu press for about a year and a half, and can confirm: It is the BEST. Very easy to use, and easy to clean. Love it!
Totally agree!
Hi Mary, I dehydrate my homemade pum Kara and mix with a wee bit vegan butter or coconut oil and add pecan and blend for pie crust or yummy breading for air fryer pum fu steaks or cubes. Also yummy pumpkin pancakes or muffins. I never waste it becoz fiber eats carbs so we don’t.
Hi! New viewer here. I'm only 2 minutes into this video and you're already saying all kinds of words I want to know more about, lol! Will definitely be checking out other... pulp... videos. haha
Hi Mary. You are so creative. Love your channel. I'm wondering two things: first if cooking it to a higher temperature could have driven off some of the fat. And second if beet powder could be blended maybe with a food processor into the curds after cooking and before pressing. Your kitchen is the best kind of lab; best of luck with all of your experimentations.
B-carotene is fat soluble. It's actually used in the food industry to give yellow or orange color to butter and cheese. Perhaps you could try carrot juice instead of beetroot. Another option is lycopene, a different carotenoid found in tomatoes (which are also rich in glutemates: adding more umami flavour).
Happy New Year!
OMG! Green Veggie Spam! Awesome! 😆
Hi Mary! Loving these experiments! It’s really interesting.
Thanks for another great year of your fabulous creations! I wish you a very happy new year! 🎆
Wow.. Amazing.. I learn something new today. Thank you to sharing with us👍🔔
Thanks for visiting
For coloring, how about some paprika red powder steeped or fried in a spoon of sunflower oil, like chilli oil without spice?
As for the texture problem, i guess it has to do with the pore created while freezing the tofu and less yeast powder to absorb the excess fat.
I only recently found out about the pumpkin seed tofu through your videos, and will definitely add this to my food experiment list! Thank you!
Extraordinary, Mary… HNY!
🇨🇦🇺🇸🙌
Thanks for sharing even the failures! I'm going to try this myself.
Awesome! I hope it goes well and let me know all about :-)
This was interesting. I wonder if full coagulation to 200 degrees rendered some of the fat out of the pumpkin solids? As for coloring, synthetics that are fat soluble--the dreaded Prague Powder of my cooking school days comes to mind--would do the job, but are tricky to work with in a home setting. Red miso powder? One of those food colorants that are fat soluble? Thanks for posting and best wishes for a healthy and successful 2023, Mary!
you could try using annatto seed to dye the curd. it is used in cheese making to give cheddar its orange color since cheese is fat and protein I think you would have good luck with that.
Thanks for doing all these experiments. Nuts/seeds aren’t cheap. Back in the day, I would love my bacon super crispy so I think this version was still a success! I think if anything, these experiments show the reason why so many mock meats have a high oil content…that fatty component is important for mouth feel. So if you added a little pumpkin seed oil…what would happen?
Blessings in 2023 🥓 rules💜🙋🏾♀️ cruelty free and ohhh so delicious 😋🙂
Such a bummer the way this turned out- but good to know it needs the freeze and thaw. That pumpkin tofu curd coagulating in the beet colored water looked WILD! I’m loving this series.
"marbley effect" makes me wonder if you could intermix two types of curds and get fatty strips running through a leaner tofu. Might feel even more like bacon. As for the red, tomatoes seem to stain nonpolar stuff (think plastic containers and utensils). It would probably end up being brownish with the green, which is probably fine, haha. Maybe tomato skins or something.
Hi Mary, can I make a request for you? You're a home expert at making all kinds of tofu, which is concentrated bean protein, right? Do you think you can make a homemade version of Just Egg using yellow mung bean tofu?
Speaking of wasting nothing - you can tap actual pumpkins as a source of pumpkin seeds. I imagine other mature/winter squashes would have seeds you could use similarly too.
The plup can be use to make Pipian too!
I had to look that up. Sounds great!
This probably won't work for vegan bacon, but I add some grated steamed beets to my brown lentil-oatmeal burger recipe. The red of the beets looks suspiciously like slightly raw beef once the "burgers" are cooked. The addition of teaspoon of Liquid Smoke and Bragg's Liquid Aminos in the mix completes the masquerade. I prefer the cooked fat look of coconut flake Vacon over a need to include a pink part.
Sounds like a wonderful and nutritious burger!
Chemist specialising in natural colorants here chiming in a bit late. I have not read all the comments, but I can point you in a couple of directions for your fat-soluble red pigment needs. There are one main group of fat-soluble red pigments in vegetables, carotenoids. These give the orange color to carrots (caroten) and also the red color to tomatoes (lycopene). These might help you color your otherwise green pumpkin seed tofu.
And to the beets approach: beets contain the red pigment betalaine and will never join the fat and protein tofu. Also most red/blue/black colored vegetables and fruit, that contain anthocyanins (my PHD thesis subject), which is also mostly water soluble.
I suspected this after it the beet juice didn't work. Gosh, I need you on my team full time haha
I think, since pumpkin seeds have a high magnesium content, that this is why they form curds on their own.
:)
I am thinking the same!
TOFU PULP DIARIES!!
Beet powder. Would being powdered make a difference?
Pure pomegranate juice. Maybe the same problem as the beets?
Dried hibiscus flowers steeped in hot water, strained. Too strong of a flavor?
Cranberries boiled with enough water to cover, strained. Any left over from Holiday cooking? Love you content and of course your cooking genius!!! 😊. Happy New Year.
So many possibilities! Thanks for sharing your ideas :-) Happy New Year!!
Try a sprinkle of Montreal Steak Spice in marinade.
Dribble of maple for the non-keto folks
I love this because your failures are your future success when you figure them out. Personally, I think it's just the freezing process or the temp it's cooked, not the pumpkin seeds but I will look forward to your future experiments!
Could it be less fatty because of the boiling? Is that is another variable that changed between batches? I could see there being a smaller fat to protein ratio if you coagulated more protein with the boil method. I am so glad you share your experiments especially the failures. I am always excited to see what projects you take on, thanks for the great videos
Here for Tofu Pulp Diaries!
Oh Mary, you are a genius!! I love your videos and ideas, it helps me get better, which is my whole point of watching you as an example. Love the tofu press as you do. I ordered it after watching one of your videos and getting ready to order another. Need more MORE!! AND I have been experimenting with making tempeh from the pulp and so far it works famously. You can combine the pulp with actual full sized beans of all kinds and it makes a very cool amazing delicious tempeh. Anyway...love you and your videos. They are my favorite of all!!
Happy New Year 🎉😃
Happy new year!!
That pulp reminded me of a childhood favorite -deviled ham. Kinda seedy stuff (pun!!); I recall a vegan version yearas ago that used mashed pink. beans and another used tofu: the taste was good,but needed work.
Anyone else remember devile ham??
So it's definitely because you cooked it at a higher temp, leaving some of the milky bit in will leave more of that liquid fat in it. I would also suggest trying to get a little bit of starch into it, that would create a sorta fat layer kinda how bacon has, I'm not vegan but I find stuff like this entertaining and hope this helps.....if you read this that is
when i fry carotts, the oil turns orange.. so i guess beta carotin could be worth a try? also, a process to extract it from fresh carots yourself :D
but orange and green will probably make it yellow..
YOU GOTTA USE THAT "GOOD GOOD"! MSG IS THE POWER OF HEAVEN!
I wonder if you could blend a couple of the canned beets with the curds before pressing. Seem to me the "bacon" would be red AND more moist. ??
I could see the pulp being a really tasty pine nut replacement in traditional basil pesto, but now I'm wondering if pine nuts will tofu as well.
Haha that'll be an expensive experiment 🤑
@ccjitters, perhaps cheese instead of tofu? From a recipe for a raw-beet ravioli with pine-nut "cheese" --
1 cup pine nuts soaked for one hour
1½ tablespoons olive oil
1 small garlic clove chopped
1 teaspoon lemon juice
½ teaspoon salt
2 tablespoons minced parsley
2 tablespoons minced chives
Drain and rinse pine nuts. Place in a food processor with olive oil, garlic, lemon juice and salt; blend until creamy and “cheese” begins to form a ball. Pause, and scrape down sides of processor with a spatula as needed.
No idea if you're still on this project, but maybe turmeric in the initial mix and beet juice in the marinade for the colors??
Is tofu pulp called okari? thank you for always reminding about the like button - so easy to forget it.
yes, the Japanese term is Okara :-)
Thanks for liking the video
I wonder if cooked tomato wouldn't work for color. I think it's pretty fat soluble, so it might stick around. I don't know how it might affect the flavor, though.
Keep playing with your food sister, I love it.
Thank you, I will
@@marystestkitchen you keep posting, I'll keep watching.
Pumpkin seed and/or hemp heart. And something more difficult to see if you can balance it
Te recomiendo agregar ajonjolí tostado y molido, le da un poco el sabor de cerdo y le agrega nutrición..
I wonder if red chili oil would colour it well, though the spiciness might change the flavour too much.
hmmm... how about making a mash-up of this video and SauceStache's technique... sprinkle seasoned VWG (and beetroot powder) between the kurds. Freeze and then slice thin??? (He sliced thicker and made steak.)
Very nice recipe chef 👍👌👏. I LIKE TO WISH YOU AND YOUR FAMILY A VERY HAPPY NEW YEAR 2023 ⛄🎄🦌🎁🎁🎁🎆🎇😘🌹🌹🌹🌞😎
Hi, have you tried tofu made with hemp hearts?
oh! my god! the freezer busted up the fats! thats so crazy…. i love food science!
What if you mix in some red lentils in with the pumpkin seeds? I recall from your red lentil tofu video that the curds turned out pinkish in colour. Maybe mixing them will make the pumfu more reddish in colour? Although the addition of red lentils might mess with the fattiness of the pure pumfu.
Might be good! I haven't tried combining the different ingredients yet...still just on the one-ingredient-non-soy-tofu experiments for now but I hope to graduate soon ;-)
i'm obviously behind the times, but did you ever try adding beet powder instead of juice? might be a bit more pigmented?
What about blending drained beet solids in with the seeds? Fiber and oil should emulsify better than the prior.
Pumpkin seed jerky
Have you considered using a french press with a coffee filter to filter out the milk?
It had to be, the freezing or the high temperature cooking. I wonder which one? Or maybe both!
If you want a fat soluble (liposoluble) dye, look for a chocolate based one. Such dyes not only dye chocolate but any fat.
What a clever idea!
Maybe try using some annatto seed oil.
I would reduce your left over liquid until it thickens into a syrup. Them use it as a baste.
unrelated but the background music reminds me of the sims 1, i got hit by a wave of nostalgia
Maybe you can use beet juice in the marinade?
Pumpkinseed with beet powder, or pomegranate powder.
I would suggest using kombu, for MSG instead.
a round about way to get to the MSG but okay :-)
@@marystestkitchen If that's all kombu did your reply would make sense, but it also adds other nutrients, vitamins and influences flavor in other ways as well.
And there is a difference in how your body metabolizes a processed product comparative to a natural one.
Maybe "but ok" means something different in Canada, but when you do that here it is when you condescendingly dismiss something.
I won't be posting anymore suggestions since you don't seem to want them.
But you might not want to just dismiss people who make suggestions. I've been an executive chef for 30 years, I have a double degree from Le Cordon Bleu, a food science degree from Cornell and 5 certifications in the culinary field, including certified nutritionist. My suggestions come with a lifetime of experience and education...
No nut milk machine? I would be happy to do this if I didn't have to squeeze.
I don’t know but what if you soaked the pumpkin seeds in the beet juice
Maybe boiling at too high of a temperature caused some of the oil to separate from the curds?
Wonder if a bit of cocoa powder might add the right. Had a pretty high fat content and I don't think with all the seasonings you could taste it.
Might even enhance the flavour. Like when you add it to chilli
Soak the pumpkin seeds in beet juice.
I wonder if the difference is because you _didn't_ boil the previous tofu and that is what changed it, rather than it being the freezing.
Good point. I should test that aspect as well!
Will there be white update on pumfu bacon?!
I haven't touched it for a while. About time, isn't it? :-)
The pink milk reminds me of hippo milk, lol